Matured in port casks for 11 years, this whisky is part of Longrow’s popular “Red” series.
Nearly two centuries ago, the town of Campbeltown, located on a narrow peninsula in southwest Scotland, was considered the whisky capital of the world. Passengers arriving by sea at Campbeltown Loch, nestled between Macringan's Point and the rocky island of Davaar, were greeted with the sails and masts of the herring fishing fleet and the smoking chimneys of nearly thirty different distilleries that called Campbeltown home. Two-hundred years later, Campbeltown Loch is considerably quieter and only three chimneys continue to billow smoke — each acting as a beacon for an industry that, at one point, dominated the peninsula.
In 1828, Springbank Distillery was founded on the site of Archibald Mitchell's illicit still in Campbeltown (today, Mitchell's great-great-great-grandson owns the distillery). Within ten years, its whisky was so well-regarded that a blender by the name of Johnnie Walker purchased 118 gallons at 43 pence a gallon.
By the turn of the century — as worldwide demand for Scotch whisky seemed insatiable — distilleries throughout Scotland began cutting corners and outsourcing parts of the distillation process. Springbank Distillery, however, remained true to its Scottish heritage. Today, it remains one of only two distilleries in Scotland to perform every step of the whisky making process — from malting barley to bottling whisky — on the same premises.
Longrow Single Malt Scotch Whisky is a heavily peated single malt Scotch whisky crafted by Springbank Distillery. It is made using Scottish barley, which is malted and dried over a peat flame at the Campbeltown distillery. After the barley has been peated, it is milled and mashed in cast-iron mash tuns that are nearly a century old. The pure spring water used during the mashing process is sourced from Crosshill Loch, which is fed by springs situated on the northern slopes of 1,100-foot tall Beinn Ghuilean Mountain. Once the grains have been mashed, they are slowly fermented over the course of 70 hours — one of the longest fermentation processes in Scotland — before being distilled twice.
Following distillation, Longrow Red Port Finished 11 Year Old Peated Single Malt Scotch Whisky is matured for 11 years in casks that were previously used to mature port. As a result, the whisky has an aroma of French cream, summer fruits and cigars. The aroma gives way to notes of subtle peat and lingonberries on the palate, and leads to a soft, malty finish with more cream, cranberries, brie cheese and oatcakes.
Released in 2014 in limited quantities, Longrow Red Port Finished 11 Year Old Peated Single Malt Scotch Whisky is bottled at 103.6 proof. Pick up a bottle today, before it's all gone!
103.6 (51.8% ABV)
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Aroma of French cream, summer fruits and cigars. The aroma gives way to notes of subtle peat and lingonberries on the palate, and leads to a soft, malty finish with more cream, cranberries, brie cheese and oatcakes.